Go Back Email Link
–+ servings
Homemade olive salad with green olives, black olives, artichoke hearts, peppers, and fresh parsley
Print

Olive Salad

This olive salad is a bright, briny mix of olives, vegetables, and herbs tossed in a simple lemon-olive oil dressing. Green and black olives, artichokes, mushrooms, and fresh vegetables come together for a bold, savory dish that’s perfect as a side, appetizer, or topping for grilled meats and sandwiches. Easy to make and even better after the flavors meld, this salad keeps well and is ideal for make-ahead meals.
Course Appetizer, Side Dish
Cuisine American, Italian, Mediterranean
Keyword Italian olive salad, mixed olive salad, olive salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 8

Ingredients

  • 1- 15 oz can sliced green olives drained
  • 1- 4 oz can sliced black olives drained
  • 1- 15 oz can quartered artichoke hearts drained
  • 1- 10 oz can sliced mushrooms drained
  • 1 red bell pepper seeded finely chopped
  • 1 medium onion finely chopped
  • 2 ribs of celery chopped
  • 2 carrots finely chopped
  • 2 cloves garlic minced
  • 1/4 cup chopped flat leaf parsley
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp white vinegar
  • 1 tbsp dried oregano
  • 1/2 tsp ground black pepper
  • 1/2 tsp red pepper flakes
  • juice of 1 medium lemon

Instructions

  • lace all the ingredients in a large bowl and toss until well combined.
  • Serve immediately or place in the fridge for about an hour to allow flavors to meld.
  • It will keep for up to a week in the refrigerator.

Notes

I took this to a potluck thingy in 5th grade, and everyone went nuts for it. The teacher wrote a poem about our class at the end of the year, and olive salad was mentioned! This has been a staple in our family for years.